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Eat

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—  Starters —

 

Starters

—  SOFT PRETZELS —
Made by Stick Boy Bread Co.            w/BEER CHEESE – 1 for 5.5/2 for 11 w/MARINARA – 1 for 5/2 for 9

— FRIED PICKLES—
gorgonzola artichoke, sundried tomato pesto and goat cheese, olive tapenade(contains anchovy), and garlic hummus served with baguette
8.5

—  Antipasto—
salami, capicola, fresh mozzarella, havarti, focaccia, red pepper, arugula, pepperoncini, olives
8.5

—  Bruschetta—
salami, capicola, fresh mozzarella, havarti, focaccia, red pepper, arugula, pepperoncini, olives
8.5

Flatbreads

—  Gorgonzola & Bacon  —
gorgonzola artichoke spread, bacon, walnuts, honey, romano
7.5

—  Portobello—
Portobellos, kalamata olives, roasted red bell peppers, feta, onion, balsamic
7.5

—  Artichoke Pesto—
artichoke pesto, tomato, mozzarella, prosciutto, arugula, balsamic reduction
8

Land

—  Fried Quail  —
paprika, turmeric, black pepper, ginger
$18

—  Escargot  —
garlic, shallots, parsley, black pepper
$19

—  Lamb Stew  —
roma tomatoes, cannellini beans, onion
$21

 


Tasting Menu     $60
(wine pairing an additional $10)

Executive Chef Naomi Rhee

 


—  Dessert  —

Handmade daily, exclusively in-house

—  Meyer Lemon Tart  —
yogurt, kishu mandarin drizzle
$10

—  Spiced Apple Crumble  —
smoked vanilla bean, cinnamon
$10

—  Chocolate Malt Cake  —
pretzel, peanut brittle, caramel
$11

—  Bananarama  —
aged rum, chocolate liqueur, waffle
$8

—  Moscato Puff  —
raspberry cream, hibiscus drizzle
$11

Pastry Chef Rian Booker